Pan seared chicken with balsamic reduction

• 5 chicken breast boneless and skinless
• 1 I used rosemary sage garlic Cajun seasoning salt pepper and paprika you can season your chicken to your taste
• 4 tbsp extra virgin olive oil
• 1 1/2 cup balsamic vinegar
• 1 tsp toasted sesame seed oil (optional)
• 1 tbsp finely chopped ginger..I ran out so I used crystalized ginger and i liked it better(optional)
• 3 clove garlic chopped I added a dash of garlic powder too because my family loves garlic(optional)
• 1 salt pepper and cayenne to taste(optional)
• 1 If you like yours a tad sweeter you could add a touch of corn syrup to it a friend of mine used sugar but hers is is a bit gritty and you can use brown sugar if u you're going for a glaze I'll put a recipe up for a glaze soon

1. heat large pan with evoo on medium heat
2. season your chicken as desired and cook chicken until it is no longer pink inside and your chicken is browned while your balsamic is reducing
3. For balsamic reduction I saute my garlic with ginger in the toasted sesame seed oil then poured in my balsamic vinegar and seasoned it I swirled it all together and let it boil on medium heat until it reduced by half or more..After it did that I removed it from the heat and it thickened as it cooled

chicken, salt, extra virgin olive oil, balsamic vinegar, oil, ginger, garlic, salt, if

Taken from cookpad.com/us/recipes/339771-pan-seared-chicken-with-balsamic-reduction (may not work)